Cranberry Apricot Scones

Perfect for breakfast or afternoon tea, our Cranberry Apricot Scones are made with fat-free buttermilk, ensuring a high health-factor for these baked treats.

Level:
Moderate

Yield:
12 scones

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Ingredients

2 c. all-purpose flour

¼ c. sugar

2 tsp. baking powder

1 tsp. baking soda

½ tsp. salt

½ c. dried cranberries

½ c. dried apricots

.67 c. fat-free buttermilk

¼ c. canola oil

1 tbsp. grated orange zest

1 large egg

1 tsp. sugar

Directions

Heat oven to 400 degrees F.

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt; stir in cranberries and apricots. In a medium bowl, whisk buttermilk, canola oil, orange zest, and egg until blended. Pour into flour mixture, stirring until combined.

Turn out onto floured surface. Knead 5 or 6 times. Place on a baking sheet, flatten 9-inch round. With a floured knife, cut into 12 wedges; sprinkle top with sugar. Bake 15 to 17 minutes, until golden brown. Let cool on wire rack until just warm.